Subscribe to RSSSpicy powder for rice (Menthe Hittu)
Menthe hittu(Kannada) - fenugreek powder, is a spicy powder prepared by grinding a variety of spices and lentils. This is served with hot rice and a spoonful of ghee. The Marathi version of this is called Metkoot.
Menthe hittu saves a lot of time many times, when you want to serve something very fast and have no time to cook some gravies/curries. Since it is a powder, it is also good for travel. For those people who are accostomed to curries, it looks little odd. I too felt so, when my mother served rice and mente hittu during my childhood. My husband and son both love this powder.
For Shilpa, I reduced the quantity to tea spoons (normally the ingredients are given in cups) so that she could make a small quantity. Usually I prefer making in small quantities at a time so that if necessary you can make again and finish it off when it is still fresh. It does not taste so fragrant and good when store for a very long time.
It is rich in protein and the fenugreek seeds used in this are highly recommended for diabetic patients.
Ingredients:
16 tea spns chana dal
8 tea spns toor dal
8 tea spns urad dal
8 tea spn moong dal
2 tea spns coriander seeds
1 tea spn cumin seeds
1/2 tea spn fenugreek seeds
1/2 tea spn turmeric powder
1/4 tea spn pepper
1/2 tea spn mustard seeds
2-3 red chillies
1/4 tea spn asafoetida
1/2 tea spn dried ginger pieces
2 tea spn(approx) salt
4-5 drops oil
Method:
Dry roast all the ingredients (except mustard seeds, oil and salt). Heat oil in another pan and add mustard seeds. When they pop up, take off the heat.
When everything comes to room temperature, grind to a powder along with salt.
Store in an airtight container. This remains good for about a month.
Serve with hot rice and ghee.
Thanks Mami for posting such a wonderful recipe. I love menthe hittu. I actually make gojju out of hittu (just add yogurt, finally chopped ginger,cilantro and green chillies. Tadka with mustard seeds… )
Shilpa: Thanks Gowri. Aayi and I are very interested to try this version.
July 28th, 2008 at 11:43 pmhey i never had this but this pudi reminds me of wat i have tasted in Andra resturants. must me yummy
Shilpa: Both are not similar, this one has a very different taste than Andhra pudis.
July 29th, 2008 at 1:45 amMetkoot has been on my mind for a while now…thanks for posting this recipe!
July 29th, 2008 at 7:43 amlovely recipe again aayi. I am much used to the chutney puDi made using coconut. just one look at the pic and i know i am gonna try it soon.
July 29th, 2008 at 7:46 amby the way, there is a recipe for chutney puDi using sesame/ellu (black ones). my ajji used to make it a lot but unfortunately my mom has misplaced her recipe book. i would be really grateful if you know such recipe and post it when time permits.
hi shilpa,
In tamilians we call it as ” Parpu podi” or “curry podi”. my kids and family loves this podi.
July 29th, 2008 at 8:25 amis this the same powder used with idlis?
Shilpa: No, its different.
July 29th, 2008 at 8:42 amWhat a great recipe for standby cooking - I will try this and link back to here!
July 29th, 2008 at 10:33 amI love all kinds of podis
This is going to be made soon!
July 29th, 2008 at 11:19 amThanks for posting Menthe hittu recipe aunti.My mother-in-law use to make menthe hittina sasive whenever power goes off in the afternoon in our malenadu theerthahalli .She prepares it by adding menthe hittu pwd,jaggery,salt,chopped onion,chillies,coconut,curd,cilantro of course with the thadka as Gowri said. It’s really yummy with steaming rice.
Shilpa: Thanks Smitha. We will definitely try this.
July 29th, 2008 at 2:47 pmHello Aunty,
I am from shikaripur. We call this as purandi.
This goes very well with Holige saaru , mango pickle and majjige menasina kai.
Perfect combination.
All your receipes are very nice.
Shilpa
July 29th, 2008 at 3:54 pmMethkoot brought back so many memories. My Aayi used to make this and store it in a Dabba. We kids used to take this along with Tup as substitute for anything that we did not like ambat, ghashi etc (very bad, I know).
Whenever I go to India, I have my Aayi pack this for me and even now I eat it with so much relish and fondness.
Thank you very much for sharing your version of this Shilpa’s Aayi and bringing back all the wonderful memories.
July 29th, 2008 at 5:11 pmHi Shilpa, This powder gives support in emergency times.
July 29th, 2008 at 11:18 pmEven gents can adjust their food. Thank you Shilpa,
Shilpa, this is a really healthy recipe. Thanks!
July 30th, 2008 at 1:26 amNamaskar Aayi!
(just returned to Boston and its the jet lag causing me to be at my computer at 3 in the morning)
We grew up with Methe PiTTo! Tastes best when served on hot rice and Tuup. Yumm!
Was always puzzled at what the ingredients were - now I know.
My aiee always has some ready for us whenever we leave to come here.
O, we also have this with PawLo
And thank you for a wonderful Lunch … again!
Arun
Shilpa: Ohh..you are back. Welcome back :). Hope you had wonderful vacation.
July 30th, 2008 at 2:38 amThanks for this classic recipe. Anna, menthe hittu, tuppa is an alltime favourite comfort food for me. I always bring this back with me when I go to India.
July 30th, 2008 at 4:26 amThanks for this post…
July 30th, 2008 at 6:54 amSounds great. Will try.
July 30th, 2008 at 7:38 amOne clarification- this is the yellow moong dal, without the husk?
July 30th, 2008 at 7:47 amHi,
July 30th, 2008 at 10:36 pmI couldn’t resist preparing it. As soon as I reached home I got everything ready to prepare it. I could not get Dry ginger. But also prepared without that. It tasted heavenly. My dad, hubby & daughter liked it very much with piping hot rice and ghee.Next time I’ll have to try with dry ginger. Thank you for your wonderful blog of recipes.
-Jyothsna
Yes, that is very similar to metkoot (which I made and tried just a couple months ago), but such a delicious-looking spice combo…this is really interesting to me, and I agree: quite handy to have available when one wants a quick meal! Will definitely bookmark to try.
July 31st, 2008 at 2:47 amThanks a ton for this metkoot recipe. I was wondering how to make metkoot. Also. I was wondering if you could tell me how to make Goda masala? Thanks.
August 1st, 2008 at 8:27 amhi Shilpa ,
I tried this powder yesterday and it was very tasty. This is kinda similar to “paruppu podi ” that tamilians make , only in that we just have toor dal , red chillies , asafoetida.
Do try out this sesame seeds powder mix that we make..tastes very nice…About 1 cup sesame seeds dry roasted , 2-3 teaspoons urad dal roasted with 4-5 red chillies. Powder everything with salt.Mix with rice and add a teaspoon of gingelly oil to it.
August 5th, 2008 at 10:48 amShilpa
Hi,Thanks for the menthe hittu receipe. My wife and I tried this ,It came out rather well.
But the frying part took a endlessly long time
Second,my sister who is telugu is married to a Kannadiga and
she told us that the quantity of Fenugreek should be in a larger proportion which gives it a typical slightly bitter taste.
Is this also a way for preparation ? Can you please clarify ?.
Ashok
August 6th, 2008 at 5:23 amHyderabad
Shilpa: Ashok, it is possible that there are more than one recipes for the same dish. This is how we make it.
Hi,
August 10th, 2008 at 6:24 amI am surprised as to why this powder is called fenugreek powder, when the item which is major contributor is chana dal. shoudln’t it be called Dal powder instead ?.
Hi,
My husband is fond of this powder.I didnt understand one thing.U told to add mustard seeds to oil .
I saw this powder dry in hotels if i fry the mustard seeds in oil and than mix with other ingredients will it not become wet.Pls let me know
thanks
Shilpa: Use very little oil and it will not become wet.
August 11th, 2008 at 8:26 amGod bless you for this recipe! I have been trying to get one for a long time, and am happy that finally I have it.
October 10th, 2008 at 9:25 pm